When you make tea in a teapot, even one "pre-warmed", the water used will have lost at least 10C betwixt kettle and pot. Even with "stoneware" mugs in the front cabin, the use of teabags, stored indefinitely in non-airtight conditions, results in a product, guarantees quality ranging from less than modest to abysmal. Styrofoam cups back in cattle class (where I've mostly sat)? I always imagine that tiny beads of plastic are breaking away from the wall, ruining the tea, and introducing into my already abused system nastier ingredients than I'd choose to drink/eat voluntarily.

"Tea" - to be enjoyed, requires a pot and a heavy mug, both pre-heated, and none of that delicate near translucent China/porcelain/effete-ware., and loose tea, of which there are countless types and origins, some undrinkable, but many capable of providing great pleasure and satisfaction. To me, one of the great virtues of tea is that one may keep several types on hand, selecting a tea that fits the hour and the circumstances.